Blackened food is so much more than the dark color, it is a array of spices perfectly blended. The process of blackening was invented by Chef Paul Prudhomme in New Orleans over 30 years ago. Although it originated in New Orleans, it didn't take long for it to spread world wide. Although we like a healthy spice level the beauty of this rub is you can adjust to your level. You can blacken nearly anything, today we made blackened salmon and added it to a creamy tomate sauce over rice. It is surprising how quick this plate came together and we only used one pan for cooking!
Serves 4
INGREDIENTS
700-800 g filete of salmon whole
Olive oil
BLACKENED SEASONING
2 teaspoons of smoked spicy paprika
2 teaspoons of onion powder
2 teaspoons of minced garlic (we used a garlic press)
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1/2 teaspoon of dried cilantro
1 teaspoon of fresh black pepper
1 teaspoon of salt
CREAMY TOMATO SAUCE
3 garlic cloves minced
2 shallots thinly sliced
1 tablespoon of cilantro stems finely chopped, leaves saved for garnish
1 large red bell pepper cut into cubes
1 cup of vegetable broth
3 teaspoons of cornstarch
1 cup of diced tomatoes from a can
1/2 cup of heavy cream
zest and juice of a half of lime
Basmati rice for serving and cilantro leaves for garnish
PREPARATION
In a small bowl, mix all the spice ingredientes together.
Brush both sides of the salmon with olive oil, then rub 2-3 tablespoons of the rub on top of the salmon. Set aside and let the spices blend will you heat up a large skillet.
Over medium-high heat, heat up a large heavy bottom skillet and add olive oil. Once hot add the salmon skin side down and cook for 4-5 minutes until skin is crispy and you can easily turn the salmon over, then cook additional 5 minutes. Remove and set aside.
Add a little more oil and turn heat down to medium. Add the shallots, and cilantro and cook for 4 minutes before adding the garlic. Continue to cook another 3-4 minutes. Add the green pepper and cook for 2-3 minutes.
Add vegetable broth, all but 1/4 cup, diced tomatoes, cream and remaining spice mix. Stir to mix all together. In a small bowl add the 1/4 of vegetable broth and cornstarch and whisk until combined then add the the sauce.
Once the sauce starts to thicken, add the lime zest and lime juice and stir. Cut the salmon into 4 pieces and place back into the pan and cook to warm up or to desired doneness.
Serve over rice and garnish with cilantro leaves.